Water – 125 ml
Sugar – 75 gms, granulated
Egg Yolks – 3
Double Cream – 300 ml
Stem Ginger – 75 gms, finely chopped
1. Place the water and sugar in a saucepan and heat gently.
2. Keep stirring until the sugar has dissolved.
3. Increase the heat and boil steadily until the syrup reaches a temperature of 225F.
4. Leave the syrup to cool.
5. Put the egg yolks into a bowl and pour the syrup over.
6. Keep whisking until the mixture is thick and mousse-like.
7. Whip the cream until it stands in soft peaks, then fold in the ginger, followed by the egg mixture.
8. Turn into a freezer container, cover and freeze until firm.
9. Transfer the ice cream to the refrigerator 30 minutes before serving to soften.
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